Mashed Potatoes Recipe (2024)

FAQs

What happens if you add too much milk to mashed potatoes? ›

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

You'll need 454 grams (one pound), or about three medium potatoes, to yield enough for 3 servings.

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche.

Always Warm the Dairy First

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

Adding too much butter or liquid will thin them. If you absolutely must recover from over-thinned potatoes, you can make a roux with flour and butter and encorporate it into your potatoes. The final texture is going to be more a potato puree than mashed potatoes, but you've saved your potatoes.

Removing the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes.

Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.

How long to boil potatoes for mashed potatoes? ›

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

Instead, it's better to use cold butter, so all of the starch is equally coated in the fat and milk solids. Whereas it's important to use cold butter for mashed potatoes, you'll want to add cream that's warm or room temperature.

Always start cooking potatoes in cold water and mash them while still warm.

Plan on 1/3 to 1/2 pound potatoes per person for your feast.

Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people, use 2 pounds of potatoes. To freeze leftover mashed potatoes, allow them to cool then place them in a freezer-safe bag.

It depends on the size of potatoes, if they are big and heavy in size you will get less number of potatoes(3–4) and if they are small and somewhat less heavy then you will get 7–8 potatoes…but that so approximately. How many red potatoes is 2 lbs? Use a kitchen scale .